Dalila (Battersea)

• First thing that brings smile on face was the menu card lots of veg options
• We also had a couple of cocktails which were also lovely and very well made
• Even if it was at the expense of that month's salary
• Most Lebanese (I realise there's a bit of crossover with various different countries' cuisines Syrian
• I'm going to stick with calling it Lebanese because I don't know any better) food I've tried has all been of a solid minimum standard
• Maybe Middle Eastern chefs are all trained very well
• Fresh Lebanese food is served with a smile
• Once as the Food Room and once as Tom Ilic) but who deserve to stick around because everything they do is well worth the money they're asking
• Contained chili and garlic and was impossible not to like
• Powerfully flavoured olives spiked with pickles and fresh parsley
• Foul Moudamas is not a name that crosses the language barrier very successfully
• Now that's value) were also fresh out of the fryer and packed full of dense
• Again here we were in safe hands crunchy
• Freshly shredded parsley studded with onions and cracked wheat
• You'll notice my descriptions of the dishes we had at Dalila are rather sparse
• Much like the best Italian restaurants
• The serving of lovely fresh ingredients as simply as possible leaves you with a fantastic meal but very little detail to obsess over
• The marinade on these grilled chicken wings was quite something complex and herby
• Samke harra was charcoal grilled white fish in a tomato/pepper sauce
• There was none of it left by the end of the meal though so it was probably as good as everything else
• Objective honesty Dalila isn't the very best Middle Eastern restaurant I've ever been to
• Raw lamb and batrakh (fish roe) is just that more exciting and exotic
• By not reinventing the wheel and serving familiar Lebanese favourites with such easy charm (our waiter didn't exactly have a difficult job serving us
• I say that with only the most selfish of intentions it's ten minutes' walk from my house
• The large selection of hot and cold mezze was impressive
• The most difficult thing was deciding what to order (cliched I know)
• We ordered the humus (which came with plenty of Khobez)
• Warak Inab (stuffed vine leaves) and Arayess (flat bread stuffed with minced lamb) from the mezze
• The chicken kebabs (diced and minced) and diced lamb kebabs were the best in my opinion
• All in all the food was good (3.5/5)
• The service was great and really made us feel welcome

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